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Pesto Chicken with Corn and Bean Salsa

A flavorful and colorful dish combining grilled or pan-seared chicken with a vibrant corn and bean salsa, served over lemon pesto couscous for a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 550 kcal

Ingredients
  

Protein

  • 1-1/4 pounds boneless, skinless chicken breasts or thighs halved and pounded to even thickness
  • 1 cup buttermilk optional, for marinade
  • 1/4 cup flour optional, for cooking
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon unsalted butter optional, for pan cooking
  • 1 tablespoon olive oil optional
  • 1 can (15-ounce) cannellini beans drained and rinsed
  • 1 can (15-ounce) fire-roasted corn or 2 ears fresh corn
  • 1 large avocado pitted, peeled, chopped
  • 2/3 cup sun-dried tomatoes in oil plus 2 teaspoons oil from jar, julienne cut
  • 2 tablespoons fresh basil chopped
  • 1 large lemon
  • 2 cups couscous
  • 2 cups chicken stock or veggie stock or water
  • 2 teaspoons butter
  • 1 7-ounce basil pesto store-bought or homemade
  • 2 large lemons plus wedges for serving

Optional toppings

  • Fresh basil for topping

Instructions
 

  • Slice chicken, pound to even thickness, marinate in buttermilk if desired, then season with salt.
  • Grill or pan-fry chicken until cooked through, rest, then slice or chop.
  • Mix beans, corn, avocado, sun-dried tomatoes, basil, lemon juice, salt, and pepper to make salsa.
  • Cook couscous in stock with butter, then stir in pesto, lemon juice, salt, and pepper.
  • Assemble bowls with couscous, topped with chicken and salsa, garnish with lemon wedges and basil.

Notes

For extra flavor, marinate the chicken longer and add fresh basil on top before serving.
Keyword Beans, chicken, corn, Pesto